Best Practices
for Mushroom Production
and Marketing
for Mushroom Production
and Marketing
Best Practices for Mushroom Production and Marketing |
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The Mushroom Industry Food Safety Training Kit (FSTK) was developed by the Penn State University Department of Food Science, Hispanic Workforce Management LLC (HWM), and the American Mushroom Institute to teach mushroom workers the basics of personal hygiene and sanitary practices that prevent contamination of mushrooms during growing, harvesting, and packing operations.
The material can be used by production supervisors, quality control personnel, extension agents, and/or industry consultants who wish to conduct food safety training at mushroom farms or packing houses. The full kit includes hard copy and electronic versions of the lessons in English and in Spanish. In addition, the kit includes PowerPoint slides, posters and other companion documents.
To order supplies from AMI click here.
You may also access the FSTK online:
Due to the large size of these files they may
take extra time to download.
PowerPoint Slides 
Lesson 1
Lesson 2PowerPoint Slides Leccion 1 Leccion 2Additional Resources Food Safety Test: English Espaņol Attendance Log Certificate of Attendance: Word Format PowerPoint Format Posters
